Shrimp Tempura Skewers with Asian-Inspired Dipping Sauce

I was working at a catering event recently where I made some skewers with shrimp that were dipped in a quick tempura batter and deep-fried.

They are actually pretty easy, especially if you are comfortable with deep frying. If you are less comfortable with deep-frying, make sure you keep an eye on the oil temperature and make sure the temperature stays at 370˚F.

Keep in mind that the temperature of the frying oil will drop if you add a bunch of shrimp skewers at the same time—try to fry in smaller-sized batches!

Print Pin

Shrimp Tempura Skewers with Asian-Inspired Dipping Sauce

I was working at a catering event recently where I made some skewers with shrimp that were dipped in a quick tempura batter and deep-fried.

They are actually pretty easy, especially if you are comfortable with deep frying. If you are less comfortable with deep-frying, make sure you keep an eye on the oil temperature and make sure the temperature stays at 370˚F.

Keep in mind that the temperature of the frying oil will drop if you add a bunch of shrimp skewers at the same time—try to fry in smaller-sized batches!

Ingredients

• 20 large shrimp (peeled and de-veined)
• 20 wooden skewers (6-inches long)
• 1 quart deep-frying oil (like sunflower seed oil)
• 1 cup all-purpose flour
• 1 whole egg
• 1 cup light beer (kept very cold)
• 1 teaspoon Kosher salt (for salting the fried shrimp)
• 2 Tbsp soy sauce
• Juice from ½ lime
• 1 tsp white granulated sugar
• 2 tsp sesame oil
• ½ tsp red pepper flakes
• ½ tsp sesame seeds

Instructions 

• Peel the shrimp, and remove the veins.
• Completely dry the peeled and cleaned shrimp on paper towels.
• Carefully attach one shrimp to each wooden skewer, making sure the shrimp is skewered up through the center, along the entire length of its body.
• Rest the skewered shrimp on paper towels on a platter.
• Add one quart of deep-frying oil to a pot with high sides that is suitable for deep-frying.
• Increase the heat to medium high, and bring the oil up to 370˚F.
• Reduce the heat to the lowest setting, and prepare your tempura batter.
• In a medium-sized shallow mixing bowl, combine one cup of all-purpose flour and one whole egg.
• Whisk in roughly one cup of cold beer to the flour and egg mixture, until you reach a consistency a bit thinner than pancake batter.
• Dip the skewered shrimp into the batter individually, and then deep-fry in batches of two or three shrimp at a time, making sure the oil is at 370˚F.
• When the shrimp are very lightly golden-brown on the outsides, remove the shrimp from the oil and lightly salt with some Kosher salt while you allow them to drain on paper towels.
• Prepare a dipping sauce with a mixture of soy sauce, lime juice, white sugar, sesame seed oil, red pepper flakes, and sesame seeds.
• Dip the fried shrimp tempura skewers in the sauce, and enjoy while they are still hot.

Notes

Like most fried items, these are best when eaten right after they come out of the hot oil and are seasoned with salt.